Espresso-Rum Cupcakes Recipe
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Ingredients
Cupcakes
- 250 powdered sugar
- 250g butter, creamy
- 4 egg yolks
- 4 eggs
- 250g flour
- 2 teaspoon baking powder
- 2 dashes salt
- 4 tablespoon rum
- 4 teaspoon espressopulver
- 4 tablespoon hazelnut brittle
How to make Espresso-Rum Cupcakes
So.. today we had our last volleyball-match of this saison! Ok yeah yeah... we lost! But it didn't prevent me from making some delicious cakes tonight! So... I already knew that 2 friends of my parents would come. So... lets create something easy, delicious thing for a nice evening! And here we go... easy as always... delicious... out of question...Enjoy! (Oh pleeease.. don't forget a good Latte Macchiatto to those!! Thanks! ;) )
- Preheat your oven to 200°C (air-conditioned 180°C).
- Measure 120g of the powdered sugar and stir with the butter creamy. Stir the egg yolks, eggs and the other powdered sugar in an other bowl. Mix the flour, baking powder and the salt in a third bowl. Heat up the rum in a pan and add the espresso-pulver.
- Fold the egg measures in the flour measures and add the flour measures. Stir well. At the end you can add the rum-mix and the hazelnut brittles.
- Filling each muffin cup about two-thirds full.
- Bake for 18 minutes.
- Make the frosting during baking. Just mix the espresso with the powdered sugar! Decorate with some brittles and a mocca bean.
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you always have the best combinations of ingredients! luvs it!